by carrie
American, Breakfast, Dessert, Fall, Snack, Tea, Thanksgiving
Description
This recipe was created out of a chocolate chip cookie recipe. I realized I didn’t have chocolate chips or sticks of butter so I substituted the chocolate chips with peanut butter and used “Smart Balance” instead of butter.
The mixture was runny because I didn’t use butter so instead of forming cookies I just poured it into a square Pyrex dish and baked it.
It actually turned out to taste amazing and the kids love it.
This batter is great for molds since it is softer than a cookie but not as airy as a cake.
I used an acorn mold to make these cute little bites that go well with tea or coffee (pictured above). They also make adorable snacks for the kids.
Servings
6
Ingredients
8 Tablespoons of Smart Balance Buttery Spread at Room Temperature
2/4 Cup Sugar
2/4 Cup Brown Sugar
1 Large Egg
1 Cup of All Purpose Flour
1/2 teaspoon of Baking Powder
1/2 teaspoon of Salt
3 teaspoons of Vanilla Extract
3/4 Cup of Peanut Butter
Preparation
1. Preheat Oven to 375 Degrees
2. Use an electric mixer to cream the butter, sugars, egg, vanilla, and peanut butter at one time
3. Add flour, baking powder, and salt to the mixture and continue blending
4. Pour the mixture into a greased square Pyrex dish or whatever mold you decide to use (it is pictured above in an acorn mold).
5. Bake for about 20 to 25 minutes until it is a nice brown color.
6. Take out of the oven and let cool for about 10 minutes before transferring to another dish.
